• Spinach balls with marinara
    Recipes,  Uncategorized

    Spinach Balls – An easy savory treat

    December 27, 2019

    This recipe is an easy and delicious savory. Spinach Balls made with frozen spinach, dry stuffing and cheese, paired with a seasoned marinara sauce for dipping and you have a tasty morsel. So whether you are using this for your afternoon tea savory or for a larger group, this spinach ball recipe always satisfies your guests.

    Here’s how they come together. You will need two 10 ounce packages of frozen chopped spinach. Thaw the spinach and drain well – I squeeze through paper towel. In a bowl, place the spinach along with 2 1/4 cups of the stuffing. I use Pepperidge Farm but have also used other brands. I find that Pepperidge works the best. Chop two small onions and add to the bowl. Slightly beat 6 eggs and add to the mixture. Add 1/2 cup parmesan cheese,1/2 cup melted butter, garlic salt and pepper.

    • Eggs, spinach, and dry ingredients ready to combine
    • Dry mixture for Spinach Balls
      Spices, cheese and breadcrumbs for spinach balls

    Combine everything together, mixing well – I use my hands. Chill the mixture for 20 minutes so everything is hydrated and comes together. The mixture will feel somewhat wet, but it comes molds into a ball very easily.

    Spinach mixture with spinach, seasonings, eggs, butter and stuffing mix. Ready to be made into spinach balls.
    Spinach Ball Mixture
    Spinach balls on tray showing ice cream scoop used to form balls.
    Ice Cream scoop to form spinach balls.

    Prepare the baking sheet. I like to line my baking sheet with parchment paper. You can also use a silicon mat if you prefer. I have used both.

    Now you get to use one of my favorite kitchen tools – the ice cream scoop. Fill the scoop, then form a round ball with your hand. I used the 1 1/2 inch scoop.

    Place the balls on a lined baking sheet, spacing enough to allow for browning. If you are going to freeze before baking, place in freezer in single layer until frozen, then transfer to a freezer bag or container. When you want to bake, remove and let thaw for 30 minutes (I have also used my microwave on defrost for 10 minutes power level 3). If you are baking immediately, then into a 350 degree oven for 20 minutes or until the spinach balls are golden.

    Spinach balls prepared and on baking sheet - ready for oven or freezer.
    Spinach Balls Ready for the Oven or the Freezer

    Serve warm with your favorite marinara sauce for dipping. I have used this recipe as one of the savories in an afternoon tea – one ball with a small dipping dish. But the recipe makes up to 60 balls and makes a great party treat. Piled up with a nice dish of sauce and these spinach balls will be gone before you know it!

    These products were used for this recipe. Click on the image to learn more:

    This post contains affiliate links and we may earn compensation when you click on the links at no additional cost to you Look through the products and enjoy!

    Spinach Balls with marinara sauce
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    5 from 1 vote

    Spinach Balls

    Easy to make, small bite-size appetizers of spinach and cheese. Delicious when paired with marinara for dipping.
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 60 servings

    Ingredients

    • 2 10 oz packages of frozen spinach, thawed and well-drained
    • 2 small onions, very finely chopped
    • 2¼ cup stuffing with herbs
    • 6 eggs beaten
    • ½ cup Parmesan Cheese
    • ½ cup melted butter
    • 2 tsp garlic salt
    • 1 tsp cracked black pepper

    Instructions

    • Mix all ingredients until well combined
    • Form into 1 inch balls
    • Place on baking sheet sprayed with cooking spray. I line with parchment or a silicon pad
    • Bake at 350° for 20 minutes and balls are browned slightly.

    Notes

    Spinach balls may be frozen, either baked or unbaked.  I freeze them unbaked.  Freeze in single layer and then transfer to container.
    For pre-baked balls:  Remove from freezer about 30 minutes prior to reheating.  Reheat in a 350 degree oven for about 10 minutes.
    For unbaked balls:  Remove from freezer about 30 minutes before cooking.  Bake as directed (350 for 20 minutes).
    Can serve with dipping sauce – I use a pre-made chunky marinara sauce.
    This recipe was adapted from Betty Crocker http://www.bettycrocker.com/recipes/spinach-cheese-balls
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  • Recipes,  Uncategorized

    Cookies on plates – plates for the cookies

    December 23, 2019

    Cookies, cookies, and more cookies. Here are the recipes that were presented in the Christmas Cookie Exchange 2019 previously posted. https://teastheseason3.com/christmas-cookie-exchange-yes-please/.

    Please enjoy. I don’t have a favorite – they are all my favorites. And believe me, I have had them all!

    Along with the recipes, are some favorite Christmas plates that I have. Some homemade, some as gifts but all put to good use. Collected over the years, cookies have been beautifully displayed on them and then enjoyed by all.

    Find your favorite plate and recipe – let us know! Maybe a new tradition for you and your family.

    White Chocolate and Cranberry Cookie
    Print Pin

    White Chocolate and Cranberry Cookies

    A delicious drop cookie with a soft chew surrounding white chocolate and dried cranberries.
    Course Dessert
    Keyword cookie, cranberry, drop cookie, white chocolate
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes

    Ingredients

    • ½ cup butter, softened
    • ½ cup packed brown sugar
    • ½ cup white sugar
    • 1 egg
    • 1 tbsp brandy
    • 1½ cups all purpose flour
    • ½ tsp baking soda
    • ¾ cup white chocolate chips
    • 1 cup dried cranberries
    • ½ cup chopped walnuts optional

    Instructions

    • Preheat oven to 375°. Grease cookie sheets OR line with parchment paper.
    • In a large bowl, cream together the butter, brown sugar and white sugar until smooth.
    • Beat in the egg and brandy.
    • Combine the flour and baking soda, stir into the sugar mixture.
    • Mix in the white chips and cranberries.
    • Drop by heaping spoonfuls onto prepared cookie sheets.
    • Bake 8-10 minutes in the preheated oven. For best results, take them out when they are still doughy.
    • Allow cookies to cool one minute on the cookie sheet before transferring to wire racks to cool completely.
    Print Pin

    Soft Baked Ginger Snap Cookies

    A classic ginger snap cookie, with a chewy texture and a crunchy sugary topping.
    Course Dessert
    Keyword chewy, cookie, ginger, molasses, sugar top
    Prep Time 15 minutes
    Cook Time 12 minutes
    Total Time 27 minutes
    Servings 2 dozen

    Ingredients

    • ¾ cup butter softened
    • 1 cup sugar
    • 1 large egg
    • ¼ cup molasses
    • 2¼ cup all purpose flour
    • 2 tsp ground ginger
    • 1 tsp baking soda
    • ¾ tsp ground cinnamon
    • ½ tsp ground cloves
    • ¼ tsp salt
    • Additional sugar

    Instructions

    • Preheat oven to 350°
    • In a large bowl cream butter and 1 cup sugar using an electric mixer on low speed until fluffy.
    • Add in egg and molasses and continue to mix until combined.
    • In a medium bowl mix together flour, ginger, baking soda, cinnamon, cloves and salt.
    • Gradually add in flour mixture to wet ingredients until combined.
    • Pour about ⅓cup of sugar onto a small plate or shallow baking dish.
    • Roll dough into 1- inch balls then roll in sugar.
    • Place onto ungreased baking sheets.
    • Bake on the center rack for about 10-12 minutes.
    • Cool on baking sheet for about 5 minutes before transferring to a wire rack until cooled completely.
    • Store in an airtight container.

    Notes

    This recipes was adapted from Taste of Home.
    • Snowflake Plate
    Print Pin

    Sugar Cookies

    A traditional favorite, this sugar cookie is moist and chewy and a treat to decorate
    Course Dessert
    Keyword chewy, cookie, decorate, moist, sugar cookies
    Prep Time 20 minutes
    Cook Time 8 minutes
    Total Time 28 minutes

    Ingredients

    • 1 cup butter softened
    • 1 cup granulated white sugar
    • 1 tsp vanilla extract
    • ½ tsp almond extract
    • 1 egg
    • 2 tsp baking powder
    • 3 cups all purpose flour

    Instructions

    • Preheat oven to 350°
    • In the bowl of your mixer, cream butter and sugar until smooth.
    • Beat in extracts and egg.
    • In a separate bowl, combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer, turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
    • DO NOT CHILL THE DOUGH. Divide into workable batches. Roll out onto a floured surface and cut . You want these cookies to be on the thicker side (closer to ¼ inch rather than ⅛.
    • Bake at 350° for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
    • Decorate with favorite toppings.
    Print Pin

    Cardamom Cookies

    A gentle shortbread cookie with the subtle flavor of Cardamom, topped with nuts and a butter frosting.
    Course Dessert
    Keyword butter frosting, cardomom, cookie, nuts, shortbread
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Servings 4 dozen

    Ingredients

    • 1 cup soft butter
    • ½ cup granulated sugar
    • ½ cup packed brown sugar
    • 1 egg separated
    • 1 tsp vanilla extract
    • 2 cups all purpose flour
    • 1 tsp ground cardamom
    • ¼ tsp salt
    • ⅓ cup chopped nuts

    Instructions

    • Combine butter and sugars in mixing bowl. Beat until creamy and fluffy. Add egg yolk, vanilla, flour, cardamom and salt. Mix well to form a soft dough,.
    • Spread mixture in ungreased 10X15 baking pan. Brush surface with beaten egg white. Sprinkle evenly with nuts.
    • Bake at 275° for one hour.

    Butter Frosting

    • In skillet, melt 1½ tsp butter until butter browns slightly. Remove from heat.
    • Beat in 1 cup powdered sugar and ½ tsp vanilla extract. Add enough milk to bring frosting to drizzling consistency.

    Notes

    These cookies, crisp and crunchy with nuts, have a tough of the exotic because of the spicy addition of ground cardamom.  The recipe makes a large batch of delicious and esy to prepare cookies for the holiday season as well as for other times of the year. 
    This recipe is from the kitchen of Sally Bryant.
    Print Pin

    Wynonia Moss’ Chocolate Chip Cookies

    I delicious, moist and chewy chocolate chip cookie
    Course Dessert
    Keyword chewy, chocolate chips, cookie, moist, nuts
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings 4 dozen

    Ingredients

    • 2 sticks butter or margarine
    • ¾ cup brown sugar
    • ¾ cup regular sugar
    • 2 eggs
    • 1 tsp pure vanilla extract
    • 2¼ cups plain flour
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 small box (3.4 oz) vanilla instant pudding
    • 1 12 oz bag of chocolate chips
    • 1 cup chopped nuts (pecans or other favorite)

    Instructions

    • Preheat oven to 350°.
    • Cream together the butter and sugars
    • Add the eggs and vanilla and mix well.
    • In a separate bowl, sift together the flour, baking soda and salt.
    • Gradually add to the creamed mixture.
    • Add the box of pudding chocolate chips and nuts. Mix until well blended.
    • Drop on greased cookie sheets. (Wynonia makes these 3-4 inches across. I usually make them regular cookie size).
    • Bake at 350° for about 12-15 minutes – longer for really large cookies.

    Notes

    Lucy says: “Wynonia was the cleaning woman at Brenau Academy for several years and she love her girls. She brought them hug Chocolate Chip Cookies regularly. I don’t make them as large as she did.”
    Wynonia states: ” I usually  make up more to keep in the freezer and I always add more nuts than the recipe calls for.  I often ask people what their favorite nuts are and use those.”
    Print Pin

    Cinnamon Cream Cheese Cookies

    Cinnamon Cream Cheese Cookies, an easy, tender cookie bursting with cinnamon sugar.
    Course Dessert
    Keyword cinnamon, cookie, cream cheese
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 28 cookies

    Ingredients

    • ½ cup unsalted butter (1 stick) softened
    • 4 ounces cream cheese softened
    • 1½ cup powdered sugar
    • 1 egg
    • ½ tsp baking powder
    • 1 tsp vanilla bean paste or extract
    • pinch of kosher salt
    • 1¾ cups all purpose flour
    • ¼ cup granulated sugar
    • 1 tbsp ground cinnamon

    Instructions

    • In large bowl, cream together the butter and cream cheese with a hand mixer until smooth. Slowly add the powdered sugar until combined. Add egg, baking powder, vanilla, and salt. Mix to combine. Add flour in slowly until fully incorporated, scraping the sides as needed. Place in fridge for one hour to rest.
    • Preheat oven to 375°. In a small bowl, mix together the cinnamon and sugar. Set aside.
    • Roll dough into 1 inch sized balls, about 2 teaspoons worth of dough. Roll until coated in the
      cinnamon sugar mixture. Place on a parchment lined cookie sheet about 2 inches apart. 
    • Bake for 8-9 minutes,until just set. Do not overbake, it is hard to tell when these cookies are
      ready, they will puff up but won't get golden brown. Let cool on baking sheet for 10 minutes. Transfer cookies to a wire rack and let cool completely.

    Notes

    This recipe was from https://thissillygirlskitchen.com/cinnamon-cream-cheese-cookies/
    Print Pin

    Lemon Snowball Cookies

    Snowball cookie delicately flavored with lemon and then rolled and dusted in confectioner's sugar.
    Course Dessert
    Keyword confectioners sugar, cookie, lemon flavored, powdered sugar, snowball cookie
    Servings 44 cookies

    Ingredients

    • 1 cup unsalted butter at room temperature
    • ½ cup powdered sugar
    • 1 tsp lemon juice
    • ¼ tsp lemon extract optional
    • ½ tsp salt
    • 2 tsp lemon zest
    • 2¼ cup flour
    • 1-2 cups powdered sugar for rolling
    • 2 tsp lemon zest for rolling

    Instructions

    • Preheat oven to 350°.
    • Line two cookies sheets with parchment paper or silicone baking mats
    • Beat butter, powdered sugar, lemon juice, lemon extract, and salt until smooth. Then stir in lemon zest. Add the flour and mix until a stiff dough forms. If you're using a stand mixer, this will just take a minute or so. If you're using a hand mixer it will take much longer.
    • Scoop tablespoon sized cookies onto your cookie sheet. these don't spread so you can crowd them a bit, leaving about 1-2" between cookies. Bake for 8-12 minutes, rotating pans halfway through baking, until the cookies are no longer wet looking. Cool 10 minutes before rolling in powdered sugar.
    • Stir powdered sugar and lemon zest together in a bowl. Roll cookies to coat. If desired, do a second roll once they're completely cool, so they're perfectly white.
    • Store cookies in an airtight container for up to 34 days or freeze for up to one month.

    Notes

    This recipe taken from  https://www.crazyforcrust.com/lemon-snowball-cookies/#wprm-recipe-container-41586
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    Biscochitos

    The official state cookie of New Mexico, Biscochitos or bizcochitos are a crisp lard- or butter-based cookie, flavored with cinnamon and anise.
    Course Dessert
    Cuisine Mexican
    Keyword anise, Christmas, cinnamon, cookie
    Servings 5 dozen

    Ingredients

    • 6 cups flour
    • 3 tsp baking powder
    • 1 tsp salt
    • 2 tsp crushed anise seed
    • 2 cups pure lard (1 lb)
    • 2 eggs beaten
    • 1½ cups sugar
    • ½ cup brandy

    Topping Ingredients

    • ½ cup sugar
    • 1 tsp cinnamon

    Instructions

    • In a mixing bowl, stir flour, baking powder, salt and anise seed together.
    • In separate bowl beat the eggs, lard and sugar together.
    • Mix the dry ingredients into the beaten ingredients.
    • Add the water or sweet wine.
    • Working with ½ the dough at a time, on a lightly floured surface, roll to ⅛ inch thickness. Cut into the desired shapes.
    • Dip the cookies into the topping ingredients (already mixed together). Place on an un-greased cookie sheet. Bake at 350° for 10-12 minutes or until done.

    Notes

    Vegetable shortening or butter may be used as a substitute for lard. 
    Bourbon, sherry, milk or water may be used as a substitute for brandy.
    Fleur-de-lis is the traditional shape.
    Print Pin

    Cranberry Orange Sugar Cookies

    A short bread cookie flavored with chopped cranberries and orange, dusted with orange sugar.
    Course Dessert
    Cuisine American
    Keyword cookie, cranberry, orange zest, sugar
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings 36 cookies

    Ingredients

    • ¾ cup butter softened
    • 1 cup sugar
    • 1 egg
    • 2 cups flour
    • 1½ tsp baking powder
    • ¼ tsp baking soda
    • ½ cup dried cranberries, finely chopped I use a small chopper to finely chop
    • 1 tbsp grated orange zest
    • 1 tbsp dried orange peel

    Rolling Sugar

    • ½ cup sugar
    • 1 tbsp grated orange zest
    • 1 tsp dried orange peel

    Instructions

    • Preheat the oven to 350°
    • Using electric mixer, mix butter and 1 cup sugar until light and fluffy, add egg.
    • Combine flour, baking powder, baking soda, orange zest and orange peel in separate bowl. Add to butter mixture and mix until combined. Add cranberries.
    • Combine ½ cup sugar, orange zest, and orange peel in bowl. Using fork, mix until well blended and you can smell the orange.
    • Chill dough for 20 minutes. Shape dough into 1 inch balls and roll in sugar mixture. Place on baking sheet – I use silicon pads. Flatten ball slightly with bottom of glass.
    • Bake for 10-13 minutes or until lightly golden. Cool on wire rack.

    Notes

    These cookies freeze very well!  
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  • Enjoying Together,  Recipes,  Uncategorized

    Christmas Cookie Exchange- yes please!

    December 20, 2019

    Ho Ho Ho!!! How fun is a Christmas Cookie Exchange! The hub-bub of Christmas baking all rolled into a fun time of sharing and you walk away with a bounty of cookies. I recently had the opportunity to attend such a function and it didn’t disappoint. It was so well organized, the time flew by, we ate, we judged, we shared and exchanged and laughed. It was a perfect holiday function. Let me share some of the high points you can use for your own exchange along with the recipes for some of these great cookies.

    This was a very well thought out cookie exchange. As you may know, I am an organizer at heart, so this was especially nice to participate in. Once invited, we were told how many dozens of cookies we were to bring, how to divide them, to have a presentation / tasting plate, and then also to provide the recipe (before hand). We were asked to come with 5 dozen cookies – divided into 10 half dozen servings to be shared and 1 dozen on a decorative cookie plate to be shared for voting. We received a follow-up email confirming the date, location, commitment and then our assigned number for anonymity. I was intrigued!

    Cookie Exchange Table
    • Christmas Tree Cookie Display
      Christmas Tree Cookie Display

    Upon arrival to the location (an absolutely beautiful home in the Los Ranchos valley), you entered and were greeted by the organizers. Instructions were given on what to do with your baked goods. We were to place our prepared 1/2 dozen packages on a particular table by our number. The cookie exchange table was lined with beautiful and clever containers. One was in a Christmas Tree display. The cookies were in their cylinders and the top was an original hand painted magnet. Another was in a paper bag – inside were the holiday favorite Biscochitos with a small battery operated light, just perfect to be your luminary! How adorable is that!

    Cookie Exchange Containers

    Then your prepared plate went to the tasting area as well by your number. The tables were set with plates, silverware. and gifts. Very nice to have was the bottled water as you were tasting several different cookies. Everything was very festive. A coffee / cocoa station was setup complete with little marshmallow snowmen for your cocoa.

    • Guest Table
    • Cookie Exchange Place Setting
      Cookie Exchange Place Setting
    Cocoa Coffee Station
    Cocoa Coffee Station

    Once guests arrived, instructions were given on the process. We were partaking in a light lunch and then could gather all the cookie samples to taste and judge. Still anonymous, we were each given a voting ballot with several categories – best tasting, most original, best holiday presentation, and best overall. It was hard to judge for sure. All delicious. I came away with a bounty of cookies – all different, all delectable, and all handmade by some very talented bakers! Prizes awarded, gifts exchanged, and we headed out full in our hearts and our holiday spirit.

    Cookies ready for judging!

    Cookie Exchange Steps

    • Determine what you want to do. Answer these questions:
      • The usual questions of who, what, where, when….
      • Who – how many guests and who
      • What – how many cookie types, how many dozens, how to be packaged, how to be presented. Also if you are going to be voting and will it be anonymous? Will you have prizes?
      • Where – location of the cookie exchange. Consider size and number of guests along with what you want to achieve – just exchange of cookies or a holiday experience, with conversation. Are you providing lunch or just beverages.
      • When – dates and time. Date – closeness to the holiday, considering schedule and availability. Consider the time of day – will impact whether to serve lunch or not. Also the length of time – enough time to enjoy but not to overstay. This will depend on your group of guests.
    • Develop contact list and dates for contact.
      • Initial contact to identify interest
      • Followup confirmation via email with “More to come” information, thanking the attendees for participating
      • Email details about exchange – how many cookies needed, how to package. Ask for recipe document so it can be shared.
      • Email reminder of exchange, location, etc. Include a map.
      • Day of send out text reminder with map to location
    • Setup for Exchange
      • Table setup for exchange packages
      • Table setup for voting, with name of cookie.
      • Table setup for guest to sit
        • Determine if you having a lunch or just cookies. In either case, provide beverages – especially water. If you are tasting the cookies, its nice to have that refreshment in between the tastings.
      • Provide beverage station.
    • When Guests Arrive
      • Greet guests and go through instructions for the day
      • Facilitate voting and award, as well as any other activities that you have planned

    Several points stand out, in addition to all the other very positive aspect. The communication of expectations was critical, it was clear and extremely helpful. The timing helped you to stay on schedule. Though this seemed like a small gesture, I especially liked the water at the table to cleanse your palette in between tastings. We were all gifted something in addition to the cookies – a small bag with an ornament, some treats and special items, and a parting gift of a baked bread. It made the guests feel very special. And since we were all there sharing our baking expertise, a copy of the all the recipes was shared. Overall, the planning helped make this a delightful cookie exchange experience. This made me want to have my own exchange!

    My thanks to the organizers, hostess and all the amazing bakers for this cookie exchange.

    • Mrs Claus Sign

    For your enjoyment, here are the cookies and their recipes. Bake away, bake away, bake away all!

    White Chocolate and Cranberry Cookies
    A delicious drop cookie with a soft chew surrounding white chocolate and dried cranberries.
    Check out this recipe
    White Chocolate and Cranberry Cookie
    Soft Baked Ginger Snap Cookies
    A classic ginger snap cookie, with a chewy texture and a crunchy sugary topping.
    Check out this recipe
    Sugar Cookies
    A traditional favorite, this sugar cookie is moist and chewy and a treat to decorate
    Check out this recipe
    Cardamom Cookies
    A gentle shortbread cookie with the subtle flavor of Cardamom, topped with nuts and a butter frosting.
    Check out this recipe
    Wynonia Moss’ Chocolate Chip Cookies
    I delicious, moist and chewy chocolate chip cookie
    Check out this recipe
    Cinnamon Cream Cheese Cookies
    Cinnamon Cream Cheese Cookies, an easy, tender cookie bursting with cinnamon sugar.
    Check out this recipe
    Lemon Snowball Cookies
    Snowball cookie delicately flavored with lemon and then rolled and dusted in confectioner's sugar.
    Check out this recipe
    Cream Horns (Lady Locks)
    These Cream Horns (Lady Locks) are a must-have cookie recipe for my family. The flaky crust and creamy filling make them irresistible!
    Check out this recipe
    Cranberry Orange Sugar Cookies
    A short bread cookie flavored with chopped cranberries and orange, dusted with orange sugar.
    Check out this recipe
    Read More
  • Recipes,  Uncategorized

    Eggnog Quick Bread – the flavors of the season

    December 16, 2019

    Eggnog and the holidays go hand in hand. Eggnog Quick Bread is one of my holiday favorites. It is a blend of eggnog and nutmeg flavors in a slightly dense pound cake-like quick bread. Served plain or with a topping, this bread can be served immediately or frozen for gifting. I have gifted this for years, wrapped in a nice vintage tea towel, ready for slicing and a cup of tea.

    Eggnog Quick Bread wrapped in tea towel and ready for gifting, surrounded by Christmas decorations.
    Eggnog Bread ready for gifting in vintage tea towel

    Here’s how you put it together. Preheat your oven to 325 degrees. Some recipes will suggest 350 degrees – I have found that too high to ensure that the inside is well done without drying out the bread.

    Ingredients for Eggnog Quick Bread.

    You will need Dairy Eggnog – not the canned version (if you can even find that anymore). Any brand seems to work, so depending on your preference.

    Grease one 9×5 loaf pan. I love the metal non-stick. I spray liberally and then put a lining of parchment paper in the bottom.

    In a mixing bowl, put 1 cup of sugar, 2 eggs, vanilla, rum extract, 1 cup of eggnog, and 1/2 cup of melted butter (or margarine but I prefer unsalted butter). Mix together.

    Fresh nutmeg rasp ready for Eggnog Quick Bread
    Fresh Nutmeg Microplane

    In another bowl, sift 2 1/4 cup all purpose flour, 2 tsp baking powder, 1/2 tsp of salt, and 1/4 tsp nutmeg. Admittedly, I will go heavy on the nutmeg and have a preference to use freshly grated, mostly because I like the smell

    Pour the liquid into the dry ingredients. Mix and fold by hand until everything is blended. Do not over mix. The batter will be thick.

    • Flour and liguid being combined
      Flour and liquid being blended together for quick bread
    • Eggnog bread batter
      Batter ready for oven

    Pour into prepared pan and bake for 75 minutes or until a tester comes out clean. Loaf should be golden brown.

    Oxo Multiple Function Time.
    Multiple function time

    I like to bake several loaves at a time. I am comfortable doubling the batch, repeating the process if I need more than two loaves. Then my favorite kitchen tool is my multiple setting timer. Absolutely love this timer – use it all the time for many things – baking, cooking, steeping tea! If you don’t have one – you need to get one. A must for a busy baker.

    Sliced loaf of Eggnog Quick Bread ready for tasting. Presented on holiday plate.

    Once the loaves are done, remove from the oven, cool in the pan for 15 minutes. Remove from pan and allow to finish cooling on your cooling rack.

    Then slice yourself a piece and enjoy some of the leftover eggnog with a nice slice of bread. A little whipped cream on the side is always a nice special touch.

    Cup of Eggnog in holiday cup and plate with candy cane adornment
    Sliced Loaf of Christmas Eggnog Quick Bread
    Print Pin
    5 from 1 vote

    Eggnog Quick Bread

    A delightful quick bread, dense and pound cake-like with a gentle flavor of eggnog and nutmeg.
    Course Dessert, Snack
    Keyword eggnog, quick bread
    Prep Time 15 minutes
    Cook Time 1 hour 15 minutes
    Cooling time 20 minutes
    Total Time 1 hour 30 minutes
    Servings 12 slices

    Ingredients

    • 2 eggs
    • 1 cup sugar
    • 1 cup dairy eggnog Not canned
    • ½ cup margarine or butter melted
    • 2 tsp rum extract
    • 1 tsp vanilla
    • 2¼ cup flour
    • 2 tsp baking powder
    • ½ tsp salt
    • ¼ tsp nutmeg

    Instructions

    • Heat oven to 325°. Grease bottom of 9×5 loaf pan. Line bottom with parchment paper.
    • Beat eggs in large bowl. Add sugar, eggnog, butter, rum extract and vanilla – blend well.
    • Lightly spoon flour into measuring cup, level off. Add flour, baking powder, salt and nutmeg to liquid, stirring constantly until ingredients are moistened.
    • Pour into greased pan.
    • Bake for 45 minutes or until center comes out clean. Do not overbake – will easily dry out.
    • Allow to cool in pan for 20 minutes. Remove from pan and finish cooling on rack.

    Notes

    I bake this at 325 degrees.  Many recipes will call for 350.  I have found that I need to bake at a lower temperature to ensure the inside of the bread is done and the outside not too dry.
    This bread is a nice slightly dense pound cake-like bread.  It freezes well.
    Slices can be served with many different toppings.  Chocolate fudge with whipped cream is a great pairing.  Fresh fruits or spreads also a great taste.
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  • Christmas Cups hanging in shelf
    Cups, Cozies and China,  Uncategorized

    Christmas Teacups and Teapots

    December 9, 2019

    Celebrating Christmas time with a holiday cup brings enjoyment to a tea. I have collected Christmas teacups and Christmas teapots for years from many different places. Some gifted, some in vintage and antique shops, and all part of the what we call “the hunt”. That’s certainly part of the fun.

    One of my favorite places to find teacups is Legacy Antiques in Albuquerque New Mexico. This little shop is located in the historic Juan Chavez home and never fails to offer a selection of vintage teacups and china. Located on the 4th Street Antique mile, Legacy Antiques has been a delight to visit for years and of course purchase, not only Christmas but all year round. https://legacyantiques.wordpress.com/

    Legacy Antiques

    As you enter the house, you step up onto the porch and I can imagine the family sitting and looking over their land, which is now a busy street. Once inside, you are warmly greeted by the proprietors and you smell the age of the home and know, you are ready for antiquing.

    The two story house has many rooms. There are linens in the back of the house, treasures of collectibles and furniture throughout the house. China is nestled everywhere in the shop, but if we were to go upstairs in the historic 1914 house you would find a special room where teacups and china reside. I have been there often and I take to the stairs knowing where to go. I always seem to find something there. Prices are reasonable, china is in good repair, the owners gracious and helpful…. and always fun to explore and see what might be new.

    • Friendly shopper
      Shopping for cups with a fellow tea lover
    • Treasures for the day
    • Cups at Legacy Antiques
    Shopping at Legacy Antiques
    More treasures

    Over the years, I have used my Christmas treasures in my holiday teas. No duplicates at this point, each place setting has a unique cup for my guest, encouraging everyone to look and compare. Click on any cup to enjoy these cups along with my guests.

    In addition to the teacups are the selection of teapots. I supplement the supply with white teapots I have, but these are my holiday pots. They pour well without dripping, can accommodate a nice infuser, hold plenty of tea (6-8 cups) and retain the heat well. Remove the cozy, lift carefully – the handle may be warm. Click on any teapot to view in more detail.

    There is a great deal of poetry and fine sentiment in a chest of tea.  Ralph Waldo Emerson    

    For me, this is true of the stories within an old teacup and teapot. So putting your Christmas teacups and teapots together, whether for a formal tea or just for yourself, is indeed ….fine sentiment.

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  • Christmas Tea Food Tower
    Cups, Cozies and China,  Enjoying Together,  Memories,  Recipes

    A Christmas Tea – a holiday treat

    December 5, 2019

    Christmas is the perfect time for a holiday tea. Everyone is excited about the season. The carols are playing and celebrations are in the air. People are gathering and gifting, sharing memories and good times. A tea provides a perfect opportunity to rekindle special friendships and have a moment of repose from the hectic schedule that a holiday can have.

    I enjoy gifting my teas to a group, not claiming any expertise, just enjoying the art of serving. These steps and information are a collection over time from personal experiences, likes and enjoyments.

    Setting the Stage

    Critical to a tea is the stage or venue. Sometimes it might be a theme or just the ambiance that you create. When I have a tea in my home, I want to create a sanctuary where people can enter and leave their cares at the door, even if just for a moment. So the setting is very important.

    One of the first steps is to determine how many guests you are expecting. This helps not only for the setup but also for the menu. I generally set up one long table depending on how many attendees there will be, but its also possible to break the group up into smaller settings. You will want to consider the setting to help encourage conversation and fellowship. Once I know the number of guests, I can set the table. This also helps me determine how many teapots, curds and cream, and food towers I will need for the tea. I generally set one pot, curd, cream and tower for every 4-5 people. All of this is dependent on the area where I am having the tea.

    This is the setting for one of my Christmas Teas. Always a delightful experience, this is set for 12 guests, so there are 3 towers where the savories and scones will go. Each place setting has a small plate, napkin, silverware, teacup and menu. There will also be 3 teapots and 3 sets of curd and cream to be shared by the group. The table also is also adorned with seasonal decorations, careful not to impede the tea and allowing for easy conversation. I will also have gentle instrumental music on in the background and for this occasion of course, Christmas music.

    Christmas Tea Table setting
    Christmas Table Setting
    Conversation Area

    My home is decorated for Christmas in any of the rooms that my guests will be. There is a nice conversation area where people can visit while waiting for all the guests to arrive. Frequently they will look at the decorations or the tea cups around the room. Guests will come dressed in their holiday best with gifts to share with one another. When its time to begin, the guests will be seated and I will explain how the tea will go forward.

    Menu Development

    The menu needs to reflect the season or time that you are having your tea. Menu development is fun and very satisfying for me. Once I know the number of guests and any food allergies, I hunt for just the right recipe that will delight my guests and reflect the Christmas flavors. I want this to be memorable for them, anticipating oohs and ahhs from the presentation. I know that means people are relaxing and enjoying themselves. I look for recipes that I can prepare with confidence, comfortably and that I can prepare in advance.

    The sequence of presentation for the tea and the food towers is consistent with afternoon tea approaches. The savories are first consumed, then the scones, and finally the desserts. With each course, a particular tea has been paired with the food to enhance the taste.

    For this particular Christmas Tea, I selected certain recipes with each item being an individual small serving. Generally for each course, there will be 4-5 items. The menu and recipe links are included.

    Christmas Tea Menu
    Christmas Tea Menu

    These recipes have been either developed or adapted by me, or used in their entirety by the author. Links have been provided.

    Putting it altogether

    Assembling everything so that you are able to serve calmly and smoothly can be a challenge. At times, I might have a friend or family member help me prepare and serve, but many times it might just be me. The venue, menu prep, and delivery are carefully combined to make for an enjoyable tea – not only for my guests but also for me.

    Curtain on suspension rod separating kitchen from tea area
    Curtain between dining room and kitchen

    My kitchen is separate from my dining room and allows for the tea preparation. Using a suspension rod, I actually hang a curtain between the kitchen and the dining room. This allows my guests to be separated from the noise of the kitchen and to have privacy during their conversations.

    Tea pots lined up and ready for service
    Teapots ready for service

    I like to have everything planned ahead of time and setup as much as I can. I have the teapots lined up, the tea portioned in bags and the water to the desired temperature ready to be steeped and served along with the food tower.

    Christmas Teapots
    Christmas Teapots

    Dessert is the last course and I like to serve this on a separate plate. In preparation for the presentation, I will remove all the food towers, curds and cream. With much anticipation, the plates of Christmas goodies are placed at each guest for their enjoyment. Its so satisfying to see and hear their delight. The conversation continues and gifts are exchanged.

    Closing the tea is done with a warm towel to refresh the guest and a gift bag of scones and a Christmas ornament. Well wishes extended for the season as my guests leave, relaxed and full of holiday warmth. For me, a Christmas Tea is as much for my guests as it is a blessing for me.

    “Christmas is a season for kindling the fire for hospitality in the hall, the genial flame of charity in the heart.” ―Washington Irving

    Christmas Tea Dessert plate
    Christmas Dessert Plate
    Gran Marnier Brownie Bite, Pecan Tart, Peppermint Meltaway, Egg Nog Cake
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